Apple Vanilla "Depression Cake"

Apple Vanilla Depression Cake

Serves 8

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• 3 apples, peeled and thinly sliced
• Powdered sugar, optional

Preheat oven to 350 degrees F. Oil a nonstick 9-inch round or 8-inch square pan. Alternatively, use a regular pan, oil the sides, line the bottom with parchment paper and oil the parchment. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt. In a small bowl whisk oil, water, vanilla and vinegar. Pour wet mixture into dry and mix until just combined. Batter will be thick. Arrange apple slices in an overlapping pattern in the bottom of prepared pan. Chop remaining apples and fold into batter. Spoon batter into pan and smooth the top. Bake 20 minutes. Rotate cake and continue baking until lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes longer. Cool on a rack. When cool, invert onto a serving dish. Gently peel off parchment. Just before serving, sprinkle with powdered sugar and/or cinnamon.

Maria's Rich Chocolate Cake or Cupcakes

Recipe contributed by Maria Flores

Makes 1 frosted cake

FOR CAKE

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 6 tablespoons unsweetened cocoa
• 1/2 cup sugar (3 parts white sugar, 1 part brown sugar)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup almond milk or other nondairy milk
• 2 tablespoons canola oil
• 1/2 cup silken tofu
• 1 teaspoon vanilla extract
• 1/4 cup to 6 tablespoons boiling water, as needed

FOR FROSTING

• 1/2 cup silken tofu
• 1/4 cup brown sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon vanilla

Preheat oven to 350 degrees F. For cupcakes grease a 12-cup muffin tin or line with paper liners, or for cake grease a cake or loaf pan. In a bowl whisk together dry ingredients: flours, cocoa, sugars, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredients: milk, oil, tofu and vanilla extract. Mix wet mixture into dry mixture. Slowly mix in 1/4 cup boiling water and add more if needed until consistency is thin, like applesauce. Pour batter into prepared pan. Bake cupcakes 18 to 20 minutes or cake bake 35 to 40 minutes, until a knife inserted into the center comes out clean. Cool cupcakes in pan 5 minutes or cake 15 minutes, then invert onto a wire rack and cool completely. When completely cool, make frosting:  in a bowl beat together tofu, sugar, cocoa and vanilla until fluffy. Frost cupcakes or cake, and serve.

Blackout Cupcakes

Makes 20 cupcakes 

FOR CAKE 

• 2 cups full-fat canned coconut milk
• 1 1/2 cups sugar
• 2/3 cup canola oil
• 1 tablespoon cider vinegar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt 

FOR PUDDING 

• 6 tablespoons cornstarch
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/8 teaspoon salt
• 1 quart unsweetened almond milk
• 2/3 cup vegan chocolate chips 

Make cupcakes & cake crumb topping:  Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake liners. In a large mixing bowl whisk together coconut milk, sugar, canola oil, vinegar, and vanilla. In another bowl sift together flour, cocoa powder, baking soda, baking powder and salt. Mix dry ingredients into wet ingredients until just combined. Fill each cupcake liner until 2/3 full (about 1/4 cup each). Bake 17 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature on a wire rack. Place 4 cupcakes in a food processor and whir into crumbs to make crumb topping; set aside.

Meanwhile, make pudding:  In a cup whisk cornstarch with cold water and vanilla until smooth; set slurry aside. In a 2-quart saucepan over medium-low heat combine sugar, cocoa powder and salt and gradually add almond milk, stirring constantly until smooth. Heat and stir until gently steaming but do not boil. Reduce heat to very low, add chocolate chips, and stir with a wooden spoon or silicone spatula until chips are fully melted. Stir slurry once more, then, whisking, add it to the pan. Heat on medium-low, whisking continuously, until pudding thickens. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow to cool at room temperature 20 minutes.

Assemble cupcakes:  Place some pudding in a pastry bag fitted with a medium plain tip. Insert tip into the top of a cupcake to about halfway down. Squeeze pudding into cupcake until the top cracks, then pull out the tip and continue squeezing pudding over the top surface for icing. Continue until all cupcakes are filled and iced, refilling bag as needed. Refrigerate unused pudding (about 2 cups) for another use. Top cupcakes with cake crumbs. Refrigerate cupcakes 1 hour before serving.

Chocolate Chip Cookies

Makes about 24 cookies

• 2 cups unbleached all-purpose flour and/or whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Cinnamon, to taste, optional
• 1 cup vegan semi-sweet chocolate chips or carob chips
• 1 cup turbinado or organic white or brown granulated sugar
• 1/2 cup vegetable oil at room temperature, or 1 stick melted non-hydrogenated vegan margarine
• 1 teaspoon vanilla
• 1/4 cup water, at room temperature

Preheat oven to 350 degrees F. Set out 2 ungreased cookie sheets, or line with parchment or nonstick foil. In a large bowl whisk together flour, baking powder, salt, and cinnamon if using. Stir in chips. Make a well in the center and set aside. In a medium bowl whisk together sugar and oil. Whisk in vanilla and water. Add the wet mixture to the well in the dry mixture. Using a wooden spoon or silicone spatula mix well to incorporate all ingredients but do not overwork batter. Press dough firmly into a coffee scoop, invert scoop over cookie sheet and tap the back with the back of a spoon until dough drops out. If desired, flatten dough gently. Repeat until all dough is used. Bake 9 minutes. Using two forks gently flip cookies, and rotate baking sheets. Bake 8 to 10 minutes longer. Check for doneness. When done, cookies should be a little softer than desired; they will firm up as they cool. Continue baking and checking in 2 minute increments until done. Cool on wire racks. If cookies come apart, leave them on the baking pan for 2 minutes before transferring to racks.

Pumpkin Pie or Winter Squash Pie

Makes 1 (9 inch) pie, serves 6 to 8

• 2 1/2 pounds fresh sugar pumpkin or butternut squash OR 1 3/4 to 2 cups cooked mashed sugar pumpkin or butternut squash, well drained of excess water (OR) 1 (15 ounce) can (1 3/4 cups) pumpkin puree
• 3/4 cup (6 ounces) silken tofu
• 1/2 cup + 1 tablespoon granulated white or brown sugar
• 1 teaspoon ground cinnamon
• 1/8 + 1/16 teaspoon ground ginger
• 1/8 + 1/16 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 (9 inch) vegan graham cracker or whole grain pie shell

(If using cooked mashed pumpkin/squash or canned pumpkin, skip this step.) Heat oven to 375 degrees F. Line a shallow baking dish with foil. Rinse squash under warm running water and scrub with a vegetable brush. Halve squash lengthwise and discard the stem and strings (reserve seeds for roasting, if desired). Place halves cut-side-down in baking dish. Bake about 1 1/2 hours for a medium (4 to 5 pound) squash. When done, a fork should easily pierce the flesh. When cool enough to handle, scrape out flesh and discard skin. In a fine mesh strainer, mash and squeeze as much water from pulp as possible.

Position oven rack in the middle and preheat to 375 degrees F. Place pie shell on a rigid baking sheet or large oven-safe dish. In a food processor combine pulp, tofu, sugar and spices and blend until smooth. Pour batter into pie shell and carefully transfer baking sheet to center of oven. Bake 40 to 45 minutes, or until set and crust is golden. Let cool to room temperature before serving.

Lemon Cheesecake

Makes 1 cheesecake

• 2 (8 ounce) containers soy cream cheese
• 12 ounces silken tofu, firm or extra-firm preferred
• 1 cup sugar
• 1 1/2 lemons to make 4 tablespoons freshly squeezed lemon juice and lemon zest
• 2 tablespoons cornstarch
• 9-inch vegan graham cracker crust

Preheat oven to 350 degrees F. In a food processor combine cream cheese, tofu, sugar, lemon juice, zest, and cornstarch. Process until completely smooth. Pour batter into crust. Bake in the center of the oven 45 to 55 minutes, until lightly golden. Cool to room temperature on a rack, then refrigerate until completely chilled before slicing and serving.

Chocolate Pudding Pie

Makes 1 pie

• 1/4 cup cornstarch
• 3 cups almond milk
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1/16 teaspoon salt
• 1/4 cup vegan semisweet chocolate chips
• 1 teaspoon vanilla extract
• 9-inch vegan graham cracker crust
• Nondairy whipped cream, optional, for serving

Preheat oven to 350 degrees F. In a small saucepan off heat, whisk cornstarch into 1/3 of the almond milk until completely dissolved. Whisk in remaining milk, sugar, cocoa powder and salt. Bring to a boil, whisking. Reduce heat to a slow rolling boil and whisk until thickened. Add chocolate chips and mix until melted. Turn off heat and stir in vanilla. Pour pudding into crust and let cool 15 minutes, then refrigerate and let set at least 3 hours. If desired, decorate with whipped cream just before serving.

Maple-Nut Apple Crisp

All the apple prep seems like a lot of work, but it's great having this in the fridge for the family to grab for a filling breakfast or a nutritious snack throughout the week.

Makes about 16 (1 cup) servings

• 14 Golden Delicious and/or Granny Smith apples
• 2 cups quick oats or rolled oats
• 1/2 cup (1 stick) non-hydrogenated vegan margarine, melted
• 1 cup agave syrup
• 1/2 cup maple syrup
• 1/3 cup whole wheat or all-purpose flour
• 1 1/2 teaspoon ground cinnamon
• 1 cup pecan or walnut halves

Halve apples, then slice each half into 3 wedges. Using a paring knife, carve out the core from each wedge. Peel wedges. Slice each wedge into 4 or 5 slices on the diagonal. Place apples in a large (8-quart) mixing bowl. Add oats, mix well and set aside.

Preheat oven to 350 degrees F. Set out a lasagna pan or large deep roasting pan.

Melt margarine in a 2-cup or larger glass measure. Pour in agave up to the 1 1/2-cup level. Pour in maple syrup up to the 2-cup level. Mix well using a whisk; set aside.

In a small bowl combine flour and cinnamon and mix well. Add to apples and mix to coat thoroughly. Add wet mixture to apples, scraping out measuring cup with a rubber spatula, and mix to coat thoroughly.

Spread apple mixture evenly into pan. Bake 1 hour, mixing once or twice to bring up liquid from the bottom and recoat apples, until edges are bubbly and apples are tender.

Banana Bread

• 2 large or 3 small very ripe bananas
• 1/4 cup applesauce (1 store-bought single serving 9-ounce cup is fine)
• 1/2 cup sugar
• 1/4 cup canola oil
• 2 tablespoons molasses
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Heat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl mash bananas well. Add applesauce and sugar; mix well. Add oil and keep 1/4 cup measure handy. Measure molasses using the same 1/4 cup measure used for the oil and it will slide out easily with no sticking. Add molasses to batter and whisk briskly to incorporate. In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt. Using a wooden spoon, mix until wet and dry ingredients are just combined. Transfer batter to prepared pan and bake about 1 hour until the top is lightly browned and a knife inserted through the center comes out clean.

Remove from oven and invert onto a cooling rack; flip right-side up and allow to cool.

Apple Crumb Pie

Makes 1 9-inch pie

• One 9-inch frozen pie pastry
• 3 pounds apples (6 or 7 Granny Smith, Golden Delicious, Rome, Empire), peeled, cored and sliced (6 rounded cups)
• Juice of 1/2 lemon
• 1/4 to 1/2 cup brown sugar (depending on sweetness or tartness of apples)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon arrowroot, divided
• 1 cup unbleached all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 8 tablespoons (1 stick) non-hydrogenated margarine

Leave pie pastry frozen until ready to use. Wash apples, peel, core and slice thinly. Toss with lemon juice to retard tarnishing. (Apples be prepped ahead and refrigerated in an airtight container for a few hours.) Preheat oven to 400 degrees F. If using sugar, combine sugar with cinnamon, nutmeg, salt and half the arrowroot, then mix with apples to thoroughly coat. Remove pastry from freezer and place on a foil-lined cookie sheet. Sprinkle pastry, especially the center, with remaining arrowroot. Gently press apples into pastry. Wrap a band of aluminum foil around perimeter of pie and crimp to join. This will protect crust from scorching and help keep crumb topping in place. Bake 40 minutes.

Meanwhile, make crumb topping: Place margarine in a large microwavable bowl and microwave until melted. In a small bowl, mix flour, sugar and cinnamon well. Add flour mixture to melted margarine and mix well. Using hands, squeeze mixture so that it forms crumbly pieces.

Remove pie from oven, reduce temperature to 350 degrees F, spread crumb topping over apples, and bake 30 to 40 minutes until topping is lightly browned and filling is bubbly. Allow to cool completely before serving.